Creamy Chicken and Biscuits

Creamy Chicken and Biscuits
Serves: 4 to 5
  • 1 batch Fluffy Buttermilk Biscuits
  • 2 tbsp salted butter
  • 1 tsp kosher salt (use ¾ tsp for table salt) or adjust to taste
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • ⅛ tsp ground sage
  • ⅓ cup diced onion
  • ½ cup all purpose flour
  • ¾ cup skim milk
  • 2 cups low sodium chicken broth
  • 16 oz frozen peas and carrots (no need to thaw)
  • 2 cups shredded cooked chicken
  1. Bake the biscuits according to the recipe.
  2. While the biscuits bake, make the creamy chicken.
  3. Melt butter in a large sauce pan over medium heat. Sprinkle the flour over the melted butter and mix until the flour is well incorporated and you have a crumbly mixture. Stir for a couple of minutes so that the flour mixture can cook.
  4. Add seasonings (salt through sage) and onion. Saute the onion, stirring frequently, just until it becomes translucent.
  5. Gradually add the milk and broth, whisking constantly to help avoid lumps. If you do end up a a few lumps, don't worry. They'll generally work themselves out when you add the rest of the ingredients.
  6. Cook the mixture over medium heat until thickened and bubbly, whisking frequently.
  7. Add the frozen vegetables and stir until combined. Add the chicken and stir until combined.
  8. Cook until the mixture is fully heated through and the vegetables are tender.
  9. Ladle over hot biscuits and serve!
The original recipe uses canned biscuits, cut in half, then baked on top of the mixture in a casserole dish. You can use canned biscuits as a <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="67" data-gr-id="67">short cut</g> for time, but the homemade biscuits really make this dish especially delicious.

The biscuit recipe makes 9 large biscuits<g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="85" data-gr-id="85">.If</g> you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight<g class="gr_ gr_86 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="86" data-gr-id="86">.They</g> heat up nicely in the toaster oven or conventional oven the next morning.

You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast 🙂

I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.

If your sauce gets too thick, add more chicken broth or milk, depending upon what <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">flavor</g> you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.

If you want the sauce to be richer, use whole milk.

I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.